For luncheon 

AND 

SUPPER GUESTS 



ALICE BRADLEY 



Class 
Book. 




A "73^ 



Bt 



Ggpght}^". 



CQEHRIGHT DEPOSIT. 



FOR LUNCHEON 
AND SUPPER GUESTS 

TEN MENUS 
MORE THAN ONE HUNDRED RECIPES 



SUITABLE FOR COMPANY LUNCHEONS 

SUNDAY NIGHT SUPPERS, AFTERNOON PARTIES 

AUTOMOBILE PICNICS, EVENING SPREADS 

AND FOR TEA ROOMS, LUNCH ROOMS 

COFFEE SHOPS, AND MOTOR INNS 



BY 

ALICE BRADLEY 

PRINCIPAL OF MISS FARMER'S SCHOOL OF COOKERY 

AUTHOR OF "THE CANDY COOK BOOK*' AND 

"COOKING FOR PROFIT" 




WHITCOMB & BARROWS 

BOSTON, 1922 






Copyright 1922 

by 

Whitcomb & Barrows 



Made in U. S. A. 

OCT 28 72 

©CU683918 



DEDICATED 

TO THE THOUSANDS OF WOMEN WHO LIKE 

TO ENTERTAIN THEIR FRIENDS AND 

PREPARE FOR THEM SOMETHING 

NEW AND DELICIOUS TO EAT 



ui 



CONTENTS 

PAGE 

Introduction i 

Menu I 5 

Menu II 14 

Menu III 24 

Menu IV 31 

Menu V 40 

Menu VI , 50 

Menu VII 58 

Menu VIII . d'j 

Menu IX 76 

Menu X 85 

Index 93 



INTRODUCTION 

Meals of many courses are neither practical nor 
popular with the modern hostess. For a company 
luncheon or supper it is not necessary to serve m.ore 
than a hot dish, a salad, a biscuit or sandwich, a 
dessert and a beverage. A first course and a relish 
may be provided if desired. 

Sunday Night Suppers 

The follovv^ing menus were arranged especially as 
Sunday night suppers, but they are equally suitable 
for midday luncheons or high teas. Many of the 
dishes will be found desirable for afternoon teas or 
evening spreads, and for use in tea and lunch rooms, 
and for automobile picnics. 

Preliminary Preparations 

Preparations for Sunday night suppers should be 
made on Saturday as far as possible. For a luncheon 
it is a help to have some things done the day before. 
For picnics and parties much must be done in ad- 
vance. As an aid to the hostess we have listed after 
each menu what these preliminary preparations may 
be. 

Cooking at the Table 

Many of the hot dishes may be prepared in a chaf- 
ing dish or on an electric grill. For these, much of 
the measuring may be done In advance, the ingredients 



INTRODUCTION 



being put in small dishes on a tray. Coffee and tea 
may be made at the table with electric appliances. 



Sandwiches and Biscuits 

Sandwiches may be made and wrapped first in dry 
cheesecloth, then in damp cheesecloth, and placed in a 
covered crock some hours before a meal. The hot 
biscuits may be replaced by rolls or bread and butter 
if desired. 



Automobile Picnics 

For picnics the beverages and hot dishes may be 
prepared at home and carried in thermos food jars. 
The cold dishes may be packed in a small portable 
refrigerator. The biscuits, sandwiches, cakes, and 
cookies should be carefully wrapped in wax paper 
and packed in boxes. Ice creams may be taken in 
the freezer. Hot sandwiches and bacon may be 
cooked over the coals or on a portable oil or alcohol 
stove. In some menus it may be desirable to omit or 
modify a few of the dishes, if food is to be carried 
several miles. 



Market Orders 

Supplies for use on Sunday evening should, of 
course, be purchased on Saturday. To prevent any 
mistakes in ordering we have listed under each menu 



INTRODUCTION 3 

the foodstuffs that will be required. Supplies that 
are usually kept on hand are not listed, as 

Baking powder Rock salt 

Cayenne Table salt 

Cornstarch Granulated sugar 

Bread flour Soda 

Pastry flour Spices, whole and ground 

Molasses Table sauce 

Mustard Vanilla 

Paprika Vinegar 

Pepper 



How TO Buy 

Some things are listed in the market orders that 
many people always have on hand. This is for the 
benefit of those who do not prepare all their meals 
and have little space for seldom used supplies. As 
far as feasible the amounts of material in the market 
orders are such as could be purchased. They may 
differ somewhat from the amounts called for in the 
recipes, thus leaving some foodstuff on hand. In 
many cases it may be more economical to purchase in 
larger quantities than those given. In some cases 
smaller amounts are called for than can be purchased, 
as one-half can, or one-fourth cup, in case supplies on 
hand are adequate without purchasing more than re- 
quired. Butter only is given in the market orders. 
In cooking, margarine, lard, and other shortenings 
may be used instead, if preferred. 



4 introduction 

Measurements 

In all recipes measurements are made level. Meas- 
uring cups, divided into thirds and quarters, are used, 
and tea and table measuring spoons. Cups of dry 
material are filled to overflowing by putting the ma- 
terial into the cup with a tablespoon, and are then 
leveled off with a knife. Tea and tablespoons are 
filled heaping with dry material, and then leveled off 
with a knife. Flour should be sifted once before 
measuring. 

Recipes and Menus 

The recipes are planned to serve eight persons. 
Most of them may be divided for a smaller party. 

The average cost of the menus is fifty cents per 
person. Some of the dishes may be made less expen- 
sive and rich by substituting milk for cream, and by 
other substitutions and omissions that will suggest 
themselves to the resourceful hostess. Many types of 
dishes are given. Many variations are possible. 

In some menus a choice of dishes is suggested. A 
few recipes are given that are not called for in the 
menus. These are usually to show how to utilize in 
a different way something for which a recipe is given 
or to use in another meal some foodstuff left from 
a recipe. 

These recipes and menus have all been tested at 
Miss Farmer's School of Cookery. The author wishes 
to express here her appreciation of the painstaking 
work of all the members of the staff of the school 
who have assisted in making this little book possible. 

Boston, Mass., August, 1922. 



MENU I 

Fruit Cup 

Hot Ham Sandwich Currant or Grape Jelly 

Tomato Salad with Cheese Dressing 

Cocoa Ice Cream Fig Marguerites 

Tea with Candied Mint Leaves 



PRELIMINARY PREPARATIONS 

Fruit cup ready to chill 

Ham prepared for the sandwiches 

Tomatoes peeled and placed in ice box 

Salad dressing made 

Fig marguerites made 

Candied mint leaves prepared 

Ice cream ready to freeze 

Jelly made 



6 FOR LUNCHEON AND SUPPER GUESTS 

MARKET ORDER 

I pound cooked ham 

I cream cheese (Roquefort flavor if desired) 

I quart milk 

I pint cream 

J pound butter 

6 eggs 

1 pound white grapes 
3 or 4 oranges 

2 lemons 

I pound (4 small) tomatoes 
I green pepper 
I head lettuce 
I bunch mint 

1 can sliced pineapple 
8 maraschino cherries 

2 tablespoons mayonnaise dressing 

■J pint raspberry or strawberry syrup 

1 pound figs 

2 ounces walnut meats 
I ounce tea 

J pound cocoa 

I loaf sandwich bread 

i pint grape or currant jelly or juice 

Oil of spearmint 

I package small round crackers 

I ounce marshmallow cream 

J cup salad oil 

Loaf sugar 



MENU I 7 

FRUIT CUP 

Remove skin and seeds from 

J pound white grapes. If grapes are firm, boiling 
water may be poured over them and allowed to 
stand I minute, when skins will come off easily. 
Pare 

2 oranges, removing white part with the skin, and 
remove sections free from membrane. Cut 

4 slices canned pineapple in dice. Mix the fruit with 

i cup sugar, 

I tablespoon lemon juice, 

J cup orange juice, 

i cup syrup from canned pineapple, and 

Few grains salt. Put into ice cream freezer, surround 
with ice and salt, and stir occasionally until juice 
begins to freeze. Serve in cocktail glasses, gar- 
nishing each glass with a 

Maraschino cherry. 




FRUIT CUP 



FOR LUNCHEON AND SUPPER GUESTS 



HOT HAM SANDWICHES 



Put 



I pound cooked ham through food chopper. Add 
4 tablespoons creamed butter, 
I teaspoon mustard and 

1 teaspoon paprika, and mix well. Cut 

Bread in sixteen |-inch slices, spread eight slices bread 
with the ham mixture, cover with remaining 
bread and press slices firmly together. Cut each 
sandwich in three strips. Beat 

2 eggs slightly and add 

2, cups milk. Dip sandwiches, one at a time, in this 
mixture, and saute in butter, cooking on one side 
until browned, and then turning and browning 
the other side. Serve very hot. 

Other meat, or marmalade or jam may be used in 
sandwiches in place of ham. 




HOT HAM SANDWICHES 



MENU I 9 

GRAPE OR CURRANT JELLY 

Wash and pick over 

Fruit. Crush in kettle one layer at a time and boil, 
stirring frequently, until juice is extracted from 
pulp. Let drip through double piece of cheese- 
cloth, rinsed in cold water, over night or till juice 
no longer drips. Do not squeeze. To 

I tablespoon juice add 

I tablespoon alcohol ; stir and let stand lo minutes. If 
f of the mixture is cloudy use 

I cup sugar to each cup juice. If all is cloudy use 
equal parts sugar and juice. (This is called the 
Pectin Test.) Be sure that juice mixed with al- 
cohol is discarded immediately. Measure remain- 
ing juice into kettle, bring to boiling point, add 
required amount of sugar and cook to 220 degrees 
F. or until mixture will show two distinct, firm 
drops when dripped from side of spoon, or when 
small amount will become firm when dropped on 
very cold saucer. Then skim and pour into 
sterilized glasses. 

Second Extraction 
Return fruit pulp to kettle, add barely enough cold 
water to cover it, bring slowly to boiling point, 
stirring to prevent burning on; cook 5 minutes, 
drain and finish as for first extraction, boiling 5 
minutes before adding the sugar. 

Third Extraction 
Proceed as for second extraction. Oftentimes the 
juice from second and third extractions may be 



10 FOR LUNCHEON AND SUPPER GUESTS 

combined before being made up into jelly. By 
making three extractions the amount of jelly ob- 
tainable from a given am.ount of fruit may be 
almost doubled. 

TOMATO SALAD WITH CHEESE DRESSING 

Cut 
4 tomatoes in halves in such a way that they come 

apart in points. Arrange each half in a nest of 
Lettuce leaves. In the center of tomato pile 
Cream cheese forced through a coarse strainer. In 

center of cheese put a 
Few bits of green pepper finely chopped. Serve with 

cheese dressing. 




TOMATO SALAD 



CHEESE DRESSING 



Mix 



2 tablespoons mayonnaise dressing with 
2 tablespoons cream cheese. Add 
i teaspoon salt 



MENU I II 

J teaspoon table sauce 

J teaspoon paprika and add very slowly 

J cup salad oil, beating with egg beater until very 

thick. Add slowly 
I J tablespoons vinegar. Keep in cool place till ready 

to serve. 

Cream cheese with Roquefort flavor is desirable in 
both the above recipes, but the usual cottage or 
cream cheese may be used if preferred. 

COCOA ICE CREAM 

Mix very thoroughly 
■| cup dry powdered cocoa 
Few grains salt 
I cup sugar and 

1 tablespoon cornstarch. Add slowly 

2 cups milk, scalded, and cook over boiling water 20 

minutes, stirring until thickened and occasionally 
afterward. Pour over 

2 eggs well beaten, chill, and add 

2 cups cream beaten stiff 

I teaspoon vanilla and 

I cup syrup drained from canned raspberries or 
strawberries, and free7e. 

If frozen in a vacuum freezer, put mixture in center 
can of freezer; cover, invert freezer, and fill outer 
compartment with finely crushed ice mixed with 
half the amount of rock salt. Open the freezer 
occasionally, scrape cream from sides and mix 
well, using a long-bladed knife. If frozen in an 
ordinary freezer, it is not necessary to beat the 



12 FOR LUNCHEON AND SUPPER GUESTS 

cream. Put mixture in can of ice cream freezer, 
surround with three parts ice and one part salt. 
Let mixture stand 5 minutes, then turn crank 
slowly until mixture is stiff. When frozen drain 
off ice water and repack, using four parts ice and 
one part salt. 

FIG MARGUERITES 
Put in top of double boiler 

5 cup sugar and 

3 tablespoons water. Stir until sugar is dissolved as 
much as possible. There will still be small sugar 
crystals remaining. Wash sugar crystals from in- 
side of double boiler with pastry brush dipped in 
cold water. Add 

I tgg white, unbeaten. Place over hot water and 
cook, beating constantly with egg beater for 7 to 
12 minutes or until mixture will hold its shape. 
Add 

I tablespoon marshmallow cream and 

i teaspoon vanilla, and fold over and over until again 
stiff enough to hold its shape. Add 

J cup (3) figs cut in small pieces and 

•J cup nut meats cut in small pieces. Pile on 

Small round crackers and bake at 375 degrees F. for 
10 minutes or until delicately brown. This rule 
will cover 3 dozen small crackers. Should frosting 
be too soft to hold its shape after adding marsh- 
mallow cream, it may be again placed over hot 
water, and folded gently over and over, until it 
becomes slightly granular around the edges. Re- 
move from hot water, and continue folding over 
gently until of the desired stift"ness. 



MENU I 13 

MARSHMALLOW FROSTING 

Use above mixture with or without figs and nuts as 
a cake filHng or frosting. It need not be baked. 

CANDIED MINT LEAVES 
Wipe 
Fresh mint leaves, remove from stems and rub each 

leaf gently with the finger dipped in 
Egg white slightly beaten. Mix 
3 tablespoons granulated sugar with 
3 drops oil of spearmint, and sift over each side of 
the mint leaves. Lay close together on a cake 
rack covered with wax paper and leave in a warm 
but not a hot place until crisp and dry. Serve in 
Tea with 
Sliced lemon and 
Loaf sugar. 

TEA 

Half fill a perforated tea spoon or tea ball with 
Orange Pekoe, or other preferred tea. Place in cup, 

add fresh 
Boiling water, until cup is two-thirds full. Remove 
tea spoon as soon as tea is of the desired strength. 
Two or three cups of tea can usually be made with- 
out emptying and refilling the tea spoon. 



MENU II 

Grapefruit Baskets with Mints 
Open Cheese and Bacon Sandwich 

Mixed Sweet Pickles 

Crab Meat and Tomato Jelly Salad 

Egg Biscuits 

Orange Layer Cake Iced Coffee with Vanilla 



PRELIMINARY PREPARATIONS 

Grapefruit prepared and put on ice 

Cheese grated (or chopped) for sandwiches 

Bacon cut same length as bread slices 

Pickles may be made at any time 

Tomato jelly and mayonnaise dressing made 

Eggs, hard cooked 

Celery (or endive) cut and put in cold water 

Crab meat picked over and put on ice 

Lettuce washed and put on ice in cheesecloth 

Cake baked and one layer frosted 

Cake filling made, except the whipped cream 

Dry ingredients and shortening for biscuits combined 



14 



MENU II IS 



MARKET ORDER 



I pound crab meat 
f pound bacon 
I pound cheese 
■J pint milk 
I pint cream 
I pound butter 
I dozen eggs 
J pint salad oil 

4 grapefruit 

1 head lettuce 

2 roots celery or J pound endive 

5 oranges 
2 lemons 

I green pepper 

1 onion 

J can (^ pint) tomatoes 

2 ounces (8) cream peppermints 
i pound cluster raisins 

1 loaf bread 

J pound candied cherries 

i^ doz. small sweet cucumber pickles 

2 yards narrow ribbon 

Small fresh flowers or fresh mint leaves 

i package gelatin 

J pound finely ground coffee 



i6 



FOR LUNCHEON AND SUPPER GUESTS 



GRAPEFRUIT BASKETS 
Cut in two 

4 grapefruit. Insert two toothpicks opposite each 
other on each half. From one-half inch on each 
side of toothpick cut through the skin around the 
grapefruit one- fourth inch from the top of each 
half, leaving skin whole where toothpicks are in- 
serted. Loosen pulp and remove and discard seeds, 
membrane and toothpicks. Sprinkle pulp of each 
half with 

I cream peppermint, broken in pieces, and chill. Bring 
the two strips of skin together above the grape- 
fruit and tie together with 

Narrow ribbon, for the handle. Insert in the knot a 
sprig of 

Flowers, berries or mint, and place on doily on in- 
dividual serving plates. 




GRAPEFRUIT BASKET 



MENU II 17 

OPEN CHEESE AND BACON SANDWICH 

Beat 

3 eggs until light, add 

f pound soft cheese grated or put through food 
chopper 

i^ teaspoons table sauce 

f teaspoon salt 

-J teaspoon paprika 

Few grains cayenne. Mix well and spread on 

8 slices bread cut one-third inch thick. Cut 

f pound bacon in very thin slices the length of the 
slice of bread. Make bacon still thinner by press- 
ing each strip on a board with a broad knife. 
Cover cheese with bacon and bake 8 or 10 minutes 
under gas flame, or in hot oven. 



MIXED SWEET PICKLES 

Put in small agate or enamel saucepan 
I cup vinegar 
i cup sugar 
i teaspoon peppercorns 
i teaspoon blades of mace 

J teaspoon whole cloves, and cook 2 minutes. Add 
■J cup candied cherries, cook 5 minutes ; skim out, add 
i cup large Malaga raisins in clusters of two or three. 

Cook 10 minutes, remove raisins and add 
18 small sweet cucumber pickles and cook 10 minutes. 

Arrange in glass jar in closely packed layers, put- 



l8 FOR LUNCHEON AND SUPPER GUESTS 

ting raisins in first, then cherries, then pickles; 
repeat until jar is full. Strain hot syrup into jar, 
and seal. 




MIXED SWEET PICKLES 



CRAB MEAT AND TOMATO JELLY SALAD 

In a salad bowl lined with 
Lettuce leaves, arrange separate piles of 
•| pound crab meat 
3 hard-cooked eggs, chopped (use silver knife so 

white will not discolor) 
2 roots celery or 

■| pound endive cut in small pieces, and 
Tomato jelly cut in cubes. Between piles place 
Green pepper free from seeds and cut in strips. Make 

a nest of heart leaves of lettuce in center and fill 

with 
Mayonnaise dressing. 

The salad ingredients may be mixed lightly together, 
when salad is being served, or only those ingredi- 
ents that are desired may be served to esch person. 



MENU II 19 

TOMATO JELLY 

Heat to boiling point in agate saucepan 

1 cup tomato juice and pulp 

2 tablespoons mild vinegar 
I tablespoon gelatin 

I tablespoon sugar 

Bit of bay leaf 

I slice onion 

I tablespoon lemon juice, and leaves from 

I stalk celery. Stir until gelatin is dissolved, strain 
through fine strainer, and mold in small bread 
pan that measures about 4J inches by 8 inches. 
Cut in J inch cubes for serving. 



MAYONNAISE DRESSING 

Sift into a bowl 
•| teaspoon mustard 
J teaspoon sugar 
i teaspoon salt and 
Few grains cayenne. Add 
I Ggg yolk, mix well and add 

I tablespoon vinegar, stirring constantly. Measure 
f cup salad oil and add 3 teaspoons of the oil a drop 

at a time, beating constantly. Then while beating, 

add it I teaspoon at a time till mixture begins to 

thicken. When very thick, add 
I tablespoon lemon juice and add remaining oil 

rapidly. The whole process should take about 

7 minutes. 



20 FOR LUNCHEON AND SUPPER GUESTS 

EGG BISCUITS 

Sift together 
2 cups bread flour, measured after sifting once 
5 teaspoons baking powder 
I teaspoon salt and 

1 tablespoon sugar. Work in with fingers 

2 tablespoons shortening. Add 

I egg yolk, slightly beaten, mixed with 
f cup milk, cutting it in with a knife. Toss on floured 
cloth or board and knead 5 minutes. Shape in any 
way suggested below. Bake 15 minutes at 400 
degrees F. Brush with milk or melted butter just 
before removing from the oven. 



BISCUIT SHAPES 

Make in small round balls and bake in muflin pans. 

Bake 2 round balls in each muflin pan, brushing be- 
tween with melted butter. 

Bake 3 round balls in each muflin pan. 

Roll ^ inch thick, spread with butter, roll up like a 
jelly roll, cut in pieces i inch thick, and bake in 
muflin pans. 

Prepare as above, sprinkling with sugar and cinnamon 
before rolling. 

Prepare as above, sprinkling with chopped nuts and 
maple sugar before rolling. 



MENU II 21 

Roll i inch thick, spread with butter, fold in 3 

layers, cut off strips I inch wide, twist and coil. 

When baked spread with confectioners' frosting. 
Shape and roll in strips 8 inches long and about as 

large around as a lead pencil and bake. 
Roll i inch thick, cut with small oval cutter, brush 

with butter, double over and place close together 

and bake. 



ORANGE LAYER CAKE 

Beat together until thick 
2 egg yolks 

1 teaspoon grated orange rind 
4 tablespoons orange juice and 
J tablespoon lemon juice. Add 

f cup sugar gradually, continuing to beat with egg 
beater. Fold in 

2 egg whites, beaten stiff and 

I cup pastry flour, sifted 4 times with 

I teaspoon soda and 

i teaspoon salt. Grease an angel cake or deep round 

tin and line bottom with greased paper. Pour in 

cake mixture and bake 30 minutes at 375 degrees 

F. Split, put 
Orange cream filling between layers, and frost top 

with 
Boiled orange frosting. 



22 FOR LUNCHEON AND SUPPER GUESTS 

ORANGE CREAM FILLING 

Melt 
2 tablespoons butter, add 

4 tablespoons cornstarch, and when mixed add 
Grated rind i orange 
I cup orange juice and 

I cup sugar. Bring to boiling point, stirring all the 
time. Cook 15 minutes over boiling water. 
Add 
^ teaspoon salt and 

I J tablespoons lemon juice. Cool and fold in 
I cup cream beaten stiff. 

BOILED ORANGE FROSTING 

Put 

1 cup sugar and 

i cup water in a small saucepan. Stir until sugar is 
dissolved and boiling point is reached. Do not 
stir after it boils. Wash down sides of saucepan 
with pastry brush dipped in cold water to prevent 
formation of crystals. Cook until syrup spins a 4- 
inch thread when dropped from spoon held at 
least 8 inches above pan. Pour slowly onto 

2 tgg yolks beaten until thick and lemon colored, beat- 

ing constantly with egg beater until mixture will 

hold its shape, then add 
Few gratings orange rind and 
•J tablespoon orange juice and spread on cake 

2 egg whites may be used instead of egg yolks if 
preferred. 



MENU II 



23 



ICED COFFEE WITH VANILLA 

Add to 
6 cups cold boiled or percolated coffee 
•J teaspoon vanilla 
I cup cream and 

Sugar to taste. Serve in tall glasses with 
Cracked ice. 




ICED COFFEE 



MENU III 

Tomato Consomme with Pearls 

Cream Muffins 

Club Sandwich with Sweetbreads 

Pickled Ripe Cucumber Rings 

Apricots with Cream and Nut Brittle 

Ginger Puffs Spiced Tea 



PRELIMINARY PREPARATIONS 

Pickled ripe cucumber rings prepared in the fall or 
purchased in bottles, or other sweet pickle or 
olives 

Consomme ready to reheat 

Sweetbreads cooked, cucumber sliced into ice water, 
and lettuce washed 

Dry ingredients for cream muffins mixed 

Apricots cooked in syrup and nut brittle made 

Ginger puffs made and frosted 

If tea is to be served iced, it may be prepared 



24 



MENU III 25 



MARKET ORDER 



I pair sweetbreads 

J pound bacon 

■J pint cream 

I pint milk 

i pound butter 

6 eggs 

I head lettuce 

I cucumber 

3 ounces nut meats 

I quart can tomatoes 

1 pint chicken stock or 

2 chicken bouillon cubes 
I can apricots 

I loaf bread 

Pickles or olives 

I cup pearl tapioca 

i pint mayonnaise dressing 

I cream cheese 

J pound confectioners' sugar 

1 ounce tea 

2 lemons 



26 FOR LUNCHEON AND SUPPER GUESTS 

TOMATO CONSOMME WITH PEARLS 

Soak 
■| cup pearl tapioca over night in 
I quart cold water. Cook in same water until tender 

and clear. Drain liquor from 
I quart can tomatoes, add 
I teaspoon salt 
I teaspoon paprika 

1 pint chicken stock or 2 chicken bouillon cubes dis- 

solved in I pint water. Wash 

2 eggs, slightly beat the whites and add whites and 

shells to the soup. Stir until soup boils, boil 2 
minutes, remove from heat and let stand 20 min- 
utes. Strain through double cheesecloth, add 
tapioca drained from water and rinsed. Reheat 
and serve in bouillon cups. A bit of 
Red coloring may be added to intensify the color. 

CREAM MUFFINS 

Sift together 
2 cups pastry flour 

1 tablespoon baking powder 

2 teaspoons sugar and 

J teaspoon salt. With fingers rub m 

i cup butter or margarine, add 

2 eggs well beaten and 

f cup thin cream. Mix thoroughly, pour into greased 
muffin pans or small fancy shaped tins and bake 
12 minutes at 400 degrees F., and 5 minutes at 450 
degrees F. Makes 16 small muffins. 



MENU III 



27 



CLUB SANDWICH WITH SWEETBREADS 

When brought from market soak 
I pair sweetbreads i hour in 
Water with 

I tablespoon vinegar. Parboil 20 minutes in 
I cup milk. Cool in cold water, drain and cut in 
slices. On serving plate for each person place 

1 slice toast spread to the edges with 

Butter worked until creamy. Cut in two diagonally 

and cover with i or 2 washed and dried 
Lettuce leaves, and with 

Mayonnaise dressing. On lettuce place a layer of 
Sweetbread slices, cover with 
Slices of cucumber which have been dipped in 
Mayonnaise dressing and with 

2 slices bacon free from rind, cooked until crisp. 

Cover with 
I slice buttered toast, cut in two diagonally. Place a 
Small lettuce leaf on the toast and fill with 
Mayonnaise dressing. Sprinkle with 
Paprika. Place on side of plate 
Sweet pickled cucumber rings or ^ 

Olives, plain or stuffed. 




CLUB SANDWICH 



28 FOR LUNCHEON AND SUPPER GUESTS 

PICKLED RIPE CUCUMBER RINGS 

Pare rind from 
2 quarts ripe cucumbers, cut in slices crosswise, and 
then stamp out centers, making rings. Cover with 
Cold water, add 

1 teaspoon soda and let stand over night. Next morn- 

ing drain, cover with cold water in which 

2 tablespoons alum have been dissolved and boil lo 

minutes. Strain, cover again with cold water, add 
I tablespoon ginger, boil 15 minutes. Drain, measure 
water and discard. Measure as much vinegar as 
there was water and to each quart vinegar add 

3 pounds granulated sugar 
i cup whole cloves and 

J cup stick cinnamon. Add fruit and boil until clear. 

Watermelon rind, cut in strips, may be used instead 
of cucumber. 

APRICOTS WITH CREAM AND NUT BRITTLE 

Drain 

I can apricots, cook syrup 10 minutes, add fruit and 
cook 3 to 5 minutes, or until tender. Cool and 
pour into serving dish. Sprinkle with one-half 
the nut brittle. Beat 

-J cup cream until stiff, add slowly 

J cup sugar 

■J teaspoon vanilla 

Few grains salt and half remaining brittle. Pile cream 
on the apricots, sprinkle with remaining brittle and 
serve as cold as possible. Other canned fruit or 
. orange sections may be used instead of apricots. 



MENU III 29 

NUT BRITTLE 

Put 

•J cup sugar and 

■J cup water in saucepan and boil quickly until syrup 

is a golden brown. Remove from fire, add 
f cup chopped nut meats and turn into lightly greased 

pan. Gool and pound until broken into very small 

pieces. 



GINGER PUFFS 

Beat 

1 egg until light, add 
^ cup sugar 

i cup molasses and 

J cup shortening melted in 

■J cup warm water. Add 

2 cups pastry flour sifted with 
I teaspoon cinnamon 

I teaspoon ginger 

I teaspoon soda and 

■J teaspoon salt. Combine mixtures and bake in small 

greased tins for 12 to 15 minutes at 400 degrees 

F. Frost if desired with 
Cheese Frosting. 



30 FOR LUNCHEON AND SUPPER GUESTS 

CHEESE FROSTING 

With wooden spoon work 

I cream cheese until creamy and add gradually 

ij cups confectioners' sugar. Beat 

■J egg white until stiff and gradually beat in the cheese 
mixture. This frosting may be put on cookies or 
cake by forcing through a pastry bag and fine tube 
or paper cone, making lines or other decorations. 
It may be colored if desired. 



SPICED SYRUP FOR TEA 

Put in small saucepan 
I cup water and 

i cup sugar. Heat to boiling point and when sugar 
is dissolved add 

1 tablespoon whole cloves, crushed and a 

2-inch piece stick cinnamon broken in pieces, tied to- 
gether very loosely in a piece of cheesecloth. Boil 
gently to 215 degrees F. or to a thin syrup. When 
cool add juice of 

2 lemons. Serve in small bowl, using 

I tablespoon syrup in each cup of tea. 



MENU IV 


Rose Apples en Surprise 


Mock Lobster a la Newburg in Timbale Cases 


Bacon Salad or Potato and Egg Salad 


Corn Meal Rolls 


Orange Mousse Sour Cream Drop Cookies 


South American Chocolate 



PRELIMINARY PREPARATIONS 
Cookies made 

Lettuce washed and put on ice 
Dry ingredients and shortening for rolls mixed 
Tins greased 

Filling mixed for rose apples and rose apples chilled 
Timbale cases made. May be reheated while cooking 

Newburg 
Dressing made, all but bacon fat 
South American chocolate prepared 
Mousse made and packed, 4 to 6 hours in advance 
Dry ingredients measured for Newburg 
Fish cooked and flaked 
Bacon cut in small pieces or 
Materials prepared for potato salad and dressing 

made 

31 



2^2 FOR LUNCHEON AND SUPPER GUESTS 

MARKET ORDER 

\ pound bacon \ pound butter 

2 pounds haddock i green pepper 

2 quarts milk I onion 

\ cup sour cream 2 lemons 

\ cup sour milk i head lettuce 

1 4 pints cream Parsley 

lo eggs 2 oranges 

8 rose apples (small can) or small tomatoes 

8 anchovies (or i small bottle) 

2 pimientos 

Brown sugar 

2 ounces candied cherries 

1 ounce pistachio nuts 

2 ounces raisins 

I ounce nut meats 

\ pound vanilla sweet chocolate 

\ cup mayonnaise dressing 

I pint salad oil 

\ ounce coffee 

\ pound corn meal 

1 teaspoon gelatin 

2 pickles 

If Potato and Egg Salad is selected omit bacon and 

add I pound potatoes 
2 roots celery or i small cabbage 
\ cup cream, sweet or sour 



MENU IV 



33 



ROSE APPLES EN SURPRISE 

Hard cook 
2 eggs. Reserve J yolk. Chop remainder fine and 

mix with 
2 tablespoons green pepper chopped 
2 tablespoons pimiento chopped 
4 anchovies chopped 
J teaspoon salt 
Few grains pepper and 
Few drops onion juice. Moisten with 
Mayonnaise dressing. Fill 
8 rose apples or small tomatoes from which centers 

have been removed. Cover with mayonnaise and 

garnish with 
Strips of anchovy, laid crosswise. Serve each rose 

apple or tomato on a small plate sprinkled with 
Chopped parsley mixed with reserved Qgg yolk, rubbed 

through a strainer. 




ROSE APPLES EN SURPRISE 



34 



FOR LUNCHEON AND SUPPER GUESTS 



MOCK LOBSTER A LA NEWBURG 

Wipe a 
2 pound haddock, remove skin and bones, sprinkle 

with 
Salt and steam 20 minutes over boiling water. Cool 

and separate in flakes. Melt 
J cup butter, add 
I tablespoon flour mixed with 
f teaspoon salt 
I teaspoon paprika 
Few grains cayenne and 
Slight grating nutmeg. Then add 
■J cup milk gradually. Cook and stir until sauce boils. 

Add haddock flakes and 

1 pimiento cut in strips and place over hot water. 

Just before serving add 

2 egg yolks beaten slightly with 
i cup cream and 

2 tablespoons lemon juice. As soon as it is hot serve 

in 
Timbale cases. 




MOCK LOBSTER A LA NEWBURG 



MENU IV 35 

TIMBALE CASES 

Sift together 
^ cup bread flour 
^ teaspoon salt 

I tablespoon sugar. Add gradually 
■| cup water 
I egg slightly beaten 

I tablespoon salad oil. Strain mixture into a cup and 

let stand 2 hours or over night. Put timbale iron 
in deep saucepan and cover with fat or oil. Heat 
fat until it browns a piece of bread in 40 seconds. 
Drain iron, dip in timbale mixture until two-thirds 
covered. Then immerse in hot fat and fry until 
crisp and a delicate brown. Drain cases on brown 
paper. A rosette iron may be used instead of a 
timbale iron if desired. 

CORN MEAL ROLLS 

Sift together 

I I cups bread flour 
J teaspoon soda 

f cup corn meal 

3 teaspoons baking powder 

I teaspoon salt and 

1 tablespoon sugar. Cut in 

2 tablespoons shortening with a case knife. Beat 
I tgg, add 

J cup sour milk and combine mixtures. Roll ^ inch 
thick, cut with oval cutter, brush with "^ ' 

Melted butter, double over and place on greased bak- 
ing sheet. Bake 12 minutes at 450 degrees F. 



36 FOR LUNCHEON AND SUPPER GUESTS 

BACON SALAD 
Cut 

■J pound bacon in tiny squares or force through food 
chopper, and cook until crisp. Reserve both bacon 
fat and dice. Mix 

2 teaspoons brown sugar 

Few grains pepper 

■J teaspoon paprika 

1 teaspoon mustard. Add 

4 tablespoons vinegar. Stir until smooth. Add to 
^ cup of the bacon fat and bring to boiling point. 

Sprinkle 
Lettuce with the dice of cooked bacon and just before 

serving pour dressing over or pass it at the table. 

POTATO AND EGG SALAD 
Mix 

2 cups cold boiled potatoes cut in cubes 

1 cup celery or cabbage cut in small pieces 

2 or 3 hard cooked eggs chopped fine 
2 tablespoons chopped pickle 

2 tablespoons chopped green pepper or pimiento 

1 tablespoon chopped parsley and 
Few drops onion juice. Moisten with 
Cream Dressing and serve in nests of 
Lettuce or cabbage leaves. 

CREAM DRESSING 

Mix in double boiler 

2 teaspoons flour 
I teaspoon salt 



MENU IV 37 

I teaspoon mustard 

I I teaspoons powdered sugar and a 
Few grains cayenne; add 

I teaspoon butter and 

J cup vinegar. Cook over boiling water, stirring con- 
stantly until mixture thickens ; add 

I egg yolk, and stir and cook i minute. Cool and 
just before serving add 

-J cup heavy cream, sweet or sour, beaten until stiff. 




ORANGE MOUSSE 



ORANGE MOUSSE 



Put in saucepan 
f cup sugar, add 
Grated rind of i orange and 
J cup cold water. Stir and boil i minute. Soak 

1 teaspoon gelatin in 

2 tablespoons cold water and dissolve in the hot syrup. 

Add 
f cup orange juice and 



38 FOR LUNCHEON AND SUPPER GUESTS 

2 tablespoons lemon juice. Place on ice, and when it 
begins to thicken, fold in 

I J cups cream beaten stiff, 

J cup pistachio nuts, shredded, 

i cup candied cherries cut in pieces. Fill ring mold 
or baking powder boxes with mixture. Cover with 
greased paper and tin covers. Surround with two 
parts ice mixed with one part salt and let stand 
3 hours. Unmold and serve cut in slices. Molds 
may be decorated with 

Pistachio nuts and 

Candied cherries, before filling with mixture. 

SOUR CREAM DROP COOKIES 

Cream 
I cup butter or margarine. Add gradually 
i cup sugar and 
I egg, well beaten. Dissolve 

1 teaspoon soda in 

J cup rich sour cream. Add to first mixture alter- 
nately with 
ij cups pastry flour sifted with 
J teaspoon salt and 

2 teaspoons baking powder. Add 
•| teaspoon vanilla 

J cup raisins cut in pieces and 

i cup nut meats cut in pieces. Drop by spoonfuls on 
greased tin sheet, and bake in a moderate oven. 
Double the amount of flour may be used, nuts and 
raisins omitted, and mixture chilled and rolled out 
and cut in any desired shape, before baking. 



MENU IV 39 

SOUTH AMERICAN CHOCOLATE 

Melt 
•J pound (i cake) vanilla sweet chocolate over hot 

water, add slowly 
I cup strong hot coffee and boil i minute. Add to 
6 cups scalded milk, beat until a thick froth forms 

on top, and leave over hot water lO minutes. Serve 

with 
Whipped cream sweetened and flavored, or chill and 

serve in tall glasses with 
Cracked Ice. 



MENU V 

Apple Ball Cocktail 

Sauted Oysters with Celery Sauce or 

Celery Cheese Toast 

California Lettuce with Russian or 

Thousand Island Dressing 

Orange Biscuits 

Molasses Pie Iced Tea with Ginger Ale 



PRELIMINARY PREPARATIONS 

Molasses pie made 

Celery cooked for celery sauce 

Mayonnaise and Russian dressing made 

Dry ingredients and shortening mixed for biscuits 

Lettuce washed 

Fruit prepared for cocktail 

Cheese grated 

Tea made 



40 



MENU V 41 

MARKET ORDER 

I pint selected oysters or 
^ pound cheese 

4 eggs 

I cup milk 

f cup cream 

1 pound butter 

2 roots celery 

I large or 2 small heads California lettuce 
I orange 

3 lemons 

8 apples (perfect in shape and uniform in size) 

i pound white or Tokay grapes 

I loaf bread 

i cup chili sauce 

J pound demi-tasse sugar 

I J cups molasses 

i pound walnuts 

4 individual tea bags 
I quart ginger ale 

J cup maraschino cherries 

i pound common crackers 

I chicken bouillon cube or chicken stock 

I pimiento 

I green pepper 

i cup mayonnaise dressing 

Parsley 



42 FOR LUNCHEON AND SUPPER GUESTS 

APPLE BALL COCKTAIL 

Cut tops from stem end of 
8 choice apples. Remove inside of apples with a 
French ball cutter, putting balls in 

2 cups cold water with 

Juice of I lemon. Reserve tops of apples, cores, and 

small pieces for apple sauce. Put 
Apple shells in 

I quart cold water to which is added 
I teaspoon salt. Remove skins and seeds from 
:i lb. (i cup) white grapes. Just before serving drain 

apple shells. Remove apple balls from the water. 

Drain and mix with the 
White grapes and with 
i cup maraschino cherries and fill apple shells. Mix 

3 tablespoons syrup from maraschino cherries with 
Juice of i orange and put over the apple balls. Serve 

apple shells in individual dishes or cocktail glasses 
surrounded with 
Crushed Ice. 

Apple may be removed in small oval shapes with a 
coffee spoon, if a French ball cutter is not avail- 
able. Grapes may be bought in cans if fresh grapes 
are not in market. 



MENU V 43 



APPLE SAUCE 



Put in saucepan 
Tops, cores, and small pieces of apple removed in the 

making of apple shells. Add 
f cup water in which apple balls were soaked and 

cook gently until apple is soft. Rub through a 

strainer. Add 
f cup sugar, and stir and cook until sugar is dissolved 

and sauce is of the proper consistency. This may 

be used at another meal. 



SAUTED OYSTERS 
Put 

1 pint oysters in strainer over a bowl and over them 

pour 

2 tablespoons cold water, reserving liquid. Pick over 

oysters, removing any bits of shell that may adhere 

to tough muscle. Crush 
5 common crackers on board with rolling pin or put 

through food chopper, and sift the 
Crumbs. There should be J cup. Coat each oyster 

with the cracker crumbs. Saute in 
4 tablespoons melted butter or cooking oil. When 

brown on one side turn and brown the other side. 

Cover 
8 slices of toast, cut in three strips each, with 
Celery sauce, and serve an oyster on each piece of 

toast. 



44 FOR LUNCHEON AND SUPPER GUESTS 

CELERY SAUCE 

Separate stalks from 

2 roots celery and wash thoroughly. Cut lengthwise 

and crosswise in small pieces. There should be 
I J cups. Put in saucepan with 

3 cups water and 

I teaspoon salt and cook 20 minutes or until tender. 

Drain, reserving both liquid and celery. To 
Liquid add 

Chicken stock to make 2 cups or 
Water to make 2 cups and 

1 chicken bouillon cube. Melt in saucepan, chafing 

dish or electric grill 
3 tablespoons butter. Add 
3 tablespoons flour mixed with 
f teaspoon salt and 
■J teaspoon pepper. Stir until smooth and add the 

2 cups celery water and chicken stock. Stir and boil 

I minute. Add 

Cooked celery and bring to boiling point. Mix 

I egg yolk and 

f cup cream. Add to first mixture and cook 2 min- 
utes over hot water, stirring constantly. 



CELERY CHEESE TOAST 

Make above recipe for Celery Sauce, adding 
I cup grated cheese when celery is added. Stir until 

cheese is melted. Add 
i teaspoon table sauce, then add 
I egg yolk and 



MENU V 45 

I cup cream as above and cook over hot water 2 min- 
utes, stirring constantly. Serve on 

Toast or crackers. 

I egg white beaten stiff may be added just before 
serving. 



LETTUCE WITH RUSSIAN DRESSING 

Use California lettuce if obtainable. Remove outside 
leaves and cut lettuce in halves and cut each half 
in two or four pieces according to the size of the 
head. Let stand in ice water until crisp. Place 
in cheesecloth on the ice or in a covered pail until 
needed. Serve on salad plates with 

Russian Dressing or with Thousand Island Dressing. 
Dressing may be passed separately if preferred. 

RUSSIAN DRESSING 
Measure 
•J cup mayonnaise dressing, add 
i cup chili sauce 

I tablespoon pimiento cut in small pieces 
I tablespoon green pepper cut in small pieces and 
I tablespoon celery cut in small pieces, and mix 
thoroughly. 

THOUSAND ISLAND DRESSING 

Add to 
Russian Dressing just before serving 
J cup cream, beaten stiff. 



46 FOR LUNCHEON AND SUPPER GUESTS 

1921 CHILI SAUCE 

Force through food chopper 

3 green bell peppers 

I red bell pepper and 

4 large onions. Put in saucepan with 
12 large tomatoes or 

I quart canned tomato 

I quart vinegar 

I cup sugar 

:J teaspoon oil of clove 

J teaspoon oil of cinnamon 

3 tablespoons salt 

f teaspoon allspice 

f teaspoon mustard 

f teaspoon soda and 

1 tablespoon table sauce. Cook until soft and rub 

through puree sieve, getting through as much as 
possible of the vegetables. Cook again until thick 
and of the desired consistency. 

ORANGE BISCUITS 

Sift together 

2 cups bread flour 

5 teaspoons baking powder and 

1 teaspoon salt. With tips of fingers rub in 

2 tablespoons shortening. Twenty minutes before the 

meal is to be served add 
f cup milk, mixing with a knife. Roll out f inch thick 

and cut with round cutter i inch in diameter. 

Place close together on a greased tin sheet. Break 
16 lumps demi-tasse loaf sugar in halves and squeeze 

the 



MENU V 47 

Juice of i orange. Dip pieces of sugar one at a time 
in the orange juice and push a piece down in the 
center of each biscuit. Grate 

Orange rind over the biscuits and bake 15 minutes in 
a hot oven or at 450 degrees F. 

PLAIN PASTRY 

Put in mixing bowl 
5 tablespoons shortening 
3 tablespoons ice water and 

J teaspoon salt, and work until creamy, using wooden 
spoon. Add 

1 cup pastry flour and mix by cutting with a knife. 

Sprinkle pastry cloth or board with 

2 tablespoons flour. Pat with rolling pin and roll the 

pastry to fit a large pie plate. Line the plate with 
the pastry and build up a fluted rim. 

MOLASSES PIE 

Put in mixing bowl 
f cup sugar 
J cup flour and 

I teaspoon salt and mix well. Add 
I J cups molasses 

3 ^gg yolks slightly beaten 
3 tablespoons melted butter 

J cup nut meats cut in fine pieces. When well mixed 
pour into the unbaked crust. Bake 10 minutes in 
a hot oven, 500 degrees F., to cook the crust and 
set the rim. Then reduce the heat to 350 degrees 
F. and bake 40 minutes. Cover with 

Meringue. Bake 12 minutes. Cool before serving. 



48 FOR LUNCHEON AND SUPPER GUESTS 




MOLASSES PIE 

MERINGUE 
Beat 
4 ^SS whites until stiff and dry. Beat in gradually 
i cup powdered sugar 
■J teaspoon salt and 

i teaspoon vanilla. Remove egg beater and fold in 
i cup powdered sugar. Put on pie, making rough 
with a spoon, or using pastry bag and rose tube, 
and bake 12 minutes at 350 degrees F. 

ICED TEA WITH GINGER ALE 

Bring to boiling point 
I quart fresh cold water. Add 
4 individual tea bags or 4 heaping teaspoons Orange 

Pekoe tea. Cover and let stand 2 minutes. Strain 

over a 
Large piece of ice. Just before serving add 
I quart ginger ale. Serve with 
Sugared lemon slices. 



MENU V 



49 



SUGARED LEMON SLICES 

Cut in slices 
2 large lemons and lay on a plate. Sprinkle with 
4 tablespoons sugar. Turn over and sprinkle with 
2 tablespoons sugar. Just before serving arrange 
Lemon on lemon plate with lemon fork. Put any 

extra 
Syrup into the tea. Use one or more slices lemon in 

each glass of tea. 



MENU 


VI 


Chow Mein or 


Chop Suey 


Pepper Jam Sandwiches 


Frozen Fruit Salad 


Crackers and Cheese 


Cream Caramel 


Layer Cake 


Percolated 


Coffee 



PRELIMINARY PREPARATIONS 

Cream caramel layer cake made, filled and frosted 

Pepper jam filling made 

Materials prepared for chow mein or chop suey 

Fruit (except banana) ready for salad 

Mayonnaise dressing made 

Lettuce washed 



MARKET ORDER 

I J pounds pork chops or i large broiler 
I cream cheese 
I pint cream 
i pint milk 
^ pound butter 

50 



MENU VI 51 

5 eggs 
I onion 

I bunch celery 

J pound dried mushrooms 

3 red peppers or i small can pimientos 
I lemon 

I banana 

I head lettuce 

i loaf dark Graham bread 

i loaf white bread 

Chicken stock 

Soyu sauce 

i cup canned apricots 

f cup pineapple and syrup 

f cup maraschino cherries and syrup 

I package small round crackers 

4 stuffed olives 

I package confectioners' sugar 

1 pound coffee 
3 cups salad oil 

2 ounces chocolate 

i cup mayonnaise dressing 
I teaspoon gelatin 

For Chop Suey 

6 Chinese water chestnuts 
-J pound bean sprouts 

J pound (i can) bamboo shoots 

Note: Dried mushrooms, Soyu sauce, bean sprouts, 
water chestnuts, and bamboo shoots are for sale 
by Chinese grocers. 



52 FOR LUNCHEON AND SUPPER GUESTS 

CHOW MEIN 

Cut in I -inch strips 

1 pound fresh pork or white meat of chicken, or lob- 

ster or crab meat, and cook in frying pan 5 minutes 
with 

2 tablespoons fat. Add 

I cup water or stock mixed with 

1 teaspoon cornstarch. Simmer 3 minutes or until 

meat is tender. In another frying pan put 

2 tablespoons fat, add 

I onion cut lengthwise in very fine pieces. Cook 3 

minutes, add 
I bunch celery cut in very fine strips 2 inches long, 

and 
i pound dried mushrooms soaked 2 hours in 
Cold water, drained and cut in thin slices. Cook 3 

minutes, stirring constantly. Combine mixtures, 

add 
I teaspoon salt 
i teaspoon pepper and 

Few grains cayenne. Pour over fried noodles. 
If desired ^ pound bean sprouts may be cooked with 

the celery, and served in the Chow Mein. 
With Chow Mein pass 
Soyu sauce. 
Boiled rice may be served with Chow Mein or Chop 

Suey. 



MENU VI 53 

FRIED NOODLES 
Beat 

1 egg slightly, add 

•J teaspoon salt and 

Flour enough to make a very stiff dough. Kiiead, 
toss on a floured cloth or board, roll as thin as 
possible, sprinkle v/ith flour, fold in layers about 
2 inches wide, slice very thin, shake strips apart, 
and fry until delicately brown in 

I pint salad oil. Drain on soft paper. 

CHOP SUEY 

Cut in I -inch strips 

1 pound white meat of chicken, or pork, veal, crab or 

lobster meat, and cook 5 minutes in frying pan 
in 

2 tablespoons chicken or other fat. Cut 
I cup celery in thin slices crosswise, add 

1 onion peeled and cut in thin slices 
6 mushroom caps peeled and sliced 

6 Chinese water chestnuts peeled and sliced. Cook 
vegetables 5 minutes in 

2 tablespoons chicken fat or butter. Add 
J pound bean sprouts 

J pound bamboo shoots cut in diamond-shaped pieces 

1 teaspoon Soyu sauce 

2 cups chicken stock or water and the cooked meat, 

and simmer gently until bean sprouts and meat 
are thoroughly cooked. Season with 

Salt and 

Few grains pepper. 



54 FOR LUNCHEON AND SUPPER GUESTS 

PEPPER JAM SANDWICHES 

Cut an equal number of slices of 
Dark Graham bread and 

White bread, remove crusts, and spread bread with 
Creamed butter. On one slice of white bread spread 
Pepper jam, cover with slice of Graham bread, spread 

with 
Butter and pepper jam and cover with a slice of white 
bread. Make other sandwiches with Graham bread 
on the outside and white bread for the center layer. 
Wrap in damp cheesecloth, press under a light 
weight, and leave in a cool place until serving time. 
Trim edges, cut in slices, and arrange on doily- 
covered plate. 



PEPPER JAM 
Drain 
I small can pimientos and force through food chop- 
per. Put in saucepan, add 
f cup sugar and 

•J cup vinegar, stir until sugar is dissolved and boil 

gently to 220 degrees F. or until mixture is the 

consistency of jam. Pour in small sterilized 

glasses and when cool cover with melted paraffin. 

If preferred, use 

3 sweet red peppers in place of pimientos. Remove 

seeds, force through food chopper, sprinkle with 

Salt and let stand 3 or 4 hours. Drain, rinse, and 

finish as above. 



MENU VI 



55 



FROZEN FRUIT SALAD 



Beat 



f cup heavy cream until stiff, and gradually beat in 
cup mayonnaise dressing 
teaspoon gelatin soaked in 
tablespoons pineapple syrup and dissolved over hot 

water 
teaspoon powdered sugar 
tablespoons lemon juice and 
tablespoon maraschino syrup. Fold in 
cup canned apricots, cut in small pieces 
I banana, cut lengthwise and crosswise in small pieces 
f cup pineapple, cut in dice 

^ cup maraschino cherries, cut in slices. Freeze like 
ice cream. Remove with round ice cream scoop, 
and serve on 
Heart leaves of lettuce. Cut 

Maraschino cherries in 4 pieces lengthwise and put 
on top of each salad. 




CRACKERS AND CHEESE 



56 FOR LUNCHEON AND SUPPER GUESTS 

CRACKERS AND CHEESE 
Moisten 
Cream cheese with 
Milk to make of consistency to spread easily. Spread 

on 
Small round crackers. Put thin slice 
Stuffed olive in center of each cracker and a tiny 
Cheese ball sprinkled with 
Paprika in hole of olive. Do not spread crackers till 

ready to serve. Cheese balls may be made in 

advance. 

CREAM CARAMEL LAYER CAKE 

Beat until thick 
f cup heavy cream 
I cup sugar and 
J cup water. Add 

1 cup bread flour sifted with -^ 

2 teaspoons baking powder and 
i teaspoon salt. Add 

3 ^§f yolks and 

1 whole egg, well beaten, and 

2 tablespoons chocolate caramel syrup. Bake 20 min- 

utes at 400 degrees F. in 2 layer cake pans 7 inches 
square, and put together with 
Chocolate Caramel Frosting between and on top. 

CHOCOLATE CARAMEL SYRUP 
Melt 
2 squares bitter chocolate over hot water. In a sauce- 
pan put 
I cup sugar and 



MENU VI 57 

J cup water, and cook until it forms a dark brown 

syrup. Add 
•J cup boiling water and cook until thick. Add slowly 

to the melted chocolate and stir until smooth. 

CHOCOLATE CARAMEL FROSTING 

For frosting boil 

Chocolate caramel syrup remaining from cake and 
cook to soft-ball stage. Beat 

2 tgg whites until stiff and continue beating while 
slowly adding the syrup. Then add, a little at a 
time, enough 

Sifted confectioners' sugar to make of right consist- 
ency to spread. 

CHOCOLATE CARAMEL MILK SHAKE 

Add to 
§ glass iced milk 

2 to 3 tablespoons chocolate caramel syrup. Mix well 
and strain into glass. 

PERCOLATED COFFEE I 
Put 

I cup finely ground coffee in upper part of glass cof- 
fee pot, put 

6 cups hot water in lower part. Light alcohol lamp. 
When water begins to boil and enters upper recep- 
tacle leave i minute. Remove light, while water 
runs back to lower receptacle, then put light back 
until water again boils and has risen to top. Re- 
move and extinguish light, remove upper globe, 
and coifee is ready to serve. 



MENU VII 

Anchovy Canape 

Shellfish a la Queen 

Stuffed Celery Sandwich 

Butterscotch Biscuits 

Orange and Grapefruit Salad 

Chocolate Float Cocoanut Cakes 

Orange Opera Fudge 



PRELIMINARY PREPARATIONS 

Salad dressing made 

Dry ingredients and shortening mixed for biscuits 

Butter and sugar mixed for spreading the biscuits 

Cocoanut cakes made 

Filling for sandwiches made 

Custard for frozen chocolate made 

Two eggs hard cooked 

Orange opera fudge made 



S8 



MENU VII 59 

MARKET ORDER 



J pint oysters 

I pint scallops 

i^ pound lobster, boiled 

1 cream cheese 

2 quarts milk 
I pint cream 

3 eggs 

I pound butter 

I carrot 

I small onion 

1 lemon 

3 oranges 

2 grapefruit 

2 pressed figs 
I root celery 
I head lettuce 
6 stuffed olives 

I can condensed milk 

■J pound shredded cocoanut 

Anchovy paste 

I pimiento 

^ pound brown sugar 

J pound chocolate 

I loaf bread 

8 maraschino cherries 

I truffle or 2 ripe olives 

■| tablespoon white corn syrup 

3 ounces shelled almonds 
Vegetable or beef extract 



6o 



FOR LUNCHEON AND SUPPER GUESTS 



ANCHOVY CANAPE 



Put 



2 eggs in top of double boiler, cover with boiling 
water and cook over boiling water or on back o£ 
stove for 60 minutes. Chop the whites (with 
silver knife to prevent discoloring), and rub yolks 
through a coarse strainer. Cut 

8 sHces bread in pieces 4J inches long by 2f inches 
wide and i inch thick. Saute ^ 

Butter on one side only. Spread other side with 

Anchovy paste. Divide diagonally into 3 sections, 
having 2 end sections half a square. Sprinkle 
end sections of the bread with 

Egg yolk and the center with 

Egg white. Separate sections with narrow strips of 

Pimiento. Serve as an appetizer. 




ANCHOVY CANAPi 



MENU VII 6l 

SHELLFISH A LA QUEEN 

Force through food chopper enough 
Carrot to make | cup. Put into saucepan with 

3 tablespoons butter and 

I teaspoon scraped onion, and cook lo minutes or 
until brown, stirring frequently. Add 

4 tablespoons flour and when smooth add 
I cup boiling water in which is dissolved 

I teaspoon vegetable or beef extract, and stir until 

sauce boils. Add 
i^ teaspoons salt 
I teaspoon pepper 

1 tablespoon lemon juice and a 

Few grains cayenne. Remove meat from a 

ij pound lobster and cut in pieces the size of scallops. 

Place 
i pint oysters in strainer over bowl and rinse with 

2 tablespoons cold water, reserving all liquor. Pick 

over oysters to be sure that there are no pieces of 
shell adhering to them, add oysters to liquor, and 
cook them until the edges curl. Drain, reserving 
both liquor and oysters, and in the liquor cook 

i pint scallops 5 minutes or until tender. To the 
oyster liquor add 

Cream to make i cup; add to the sauce and bring 
to boiling point. Add oysters, scallops, and lobster 
and serve very hot, garnished with bits of 

Pimiento and 

Truffles or ripe olives. 



62 FOR LUNCHEON AND SUPPER GUESTS 

STUFFED CELERY SANDWICH 

Mix 

1 cream cheese with 

2 tablespoons celery chopped fine 

1 tablespoon chopped, stuffed olives 
i teaspoon salt 

i teaspoon paprika and 

Enough milk to make it the right consistency to 
spread. Cut 

Bread in circles ^ inch thick. Cut centers from one- 
half the pieces of bread. Spread bread with 

Creamed butter and with sandwich filling. Place a 
ring of bread on a whole circle of bread. Garnish 
each sandwich with a 

Slice of stuffed olive in u*ie center. 

BUTTERSCOTCH BISCUITS 

Sift together 

2 cups bread flour 

5 teaspoons baking powder and 

i teaspoon salt. Work in with tips of fingers 

2 tablespoons shortening, add 

f cup milk, stirring with a knife. Roll thin, spread 

with 
■J cup butter, creamed and mixed with 
f cup brown sugar. Roll up like a jelly roll, cut off 

pieces i inch thick, put in greased muffin pans 

cut side up, and bake 15 minutes at 400 degrees 

F. This makes 16 biscuits. 



MENU VII 



63 




BUTTERSCOTCH BISCUITS 



ORANGE AND GRAPEFRUIT SALAD 

Pare 
3 oranges and 
2 grapefruit, removing membrane with the skin, then 

remove sections free from membrane. Arrange on 
Lettuce leaves on individual plates in the form of 

stars, outlining the sections of the fruit with figs 

cut in narrow strips. Put a 
Spoonful of salad dressing in the center of each star 

and garnish, if desired, with 
Maraschino cherries. 



Any preferred salad dressing may be used. Dates 
may be used instead of figs. The fruit may be 
arranged on slices of 

Pineapple if desired. 

Chopped nuts may be sprinkled over the salad. 



64 FOR LUNCHEON AND SUPPER GUESTS 

CONDENSED MILK SALAD DRESSING 

Beat 

1 egg until thick and lemon colored, and add 
■| teaspoon mustard 

J teaspoon salt 
i teaspoon pepper and 
i teaspoon paprika, then add 
i cup vinegar 
i cup condensed milk and 

i cup melted butter. Beat thoroughly, but do not 
cook. Chill before serving. 

CHOCOLATE FLOAT 
Put 

2 tablespoons chocolate syrup in tall glass and fill with 
Ice-cold rich milk. Shake thoroughly, add a 
Spoonful of frozen chocolate and serve immediately. 

CHOCOLATE SYRUP 
Melt 

2 squares unsweetened chocolate over boiling water, 
add 

f cup sugar and 

Few grains salt and stir until well mixed. Pour on 
gradually 

f cup boiling water and stir until smooth. Boil 5 
minutes, cool, turn into a jar and keep in ice box 
or cold place. Four times this amount may be 
made and kept on hand for use with hot or iced 
milk. 



MENU VII 65 

FROZEN CHOCOLATE 

Put in double boiler 
I pint milk and 
i^ squares chocolate. When milk is scalded and 

chocolate melted pour gradually onto 
f cup sugar, mixed with 
I egg yolk and 
Few grains salt. Return to double boiler and cook 

and stir for i minute. Chill, and just before 

freezing add 
^ cup cream, beaten stiff, and 
i tablespoon vanilla. Freeze, using three parts ice 

to one part salt. 



COCOANUT CAKES 

Mix thoroughly 
2| cups shredded cocoanut 
f cup condensed milk and 

1 teaspoon vanilla. Beat 

2 egg whites until stiff, combine mixtures, shape into 

cakes, using a knife and spoon, and allowing i 
rounding tablespoon mixture to each cake. Place 
on greased tin sheets i inch apart. Bake in mod- 
erate oven or at 350 degrees F. for 20 minutes. 



(i6 FOR LUNCHEON AND SUPPER GUESTS 

ORANGE OPERA FUDGE 

Cover 

\ cup shelled almonds with 

Boiling water, boil i minute; drain, cover with 

Cold water, remove skins and roast in hot oven until 
delicately brown, then chop them. Put in sauce- 
pan 

i^ cups sugar 

■J tablespoon white corn syrup and 

f cup cream. Cook to 236 degrees F. or until a soft 
ball is formed in cold water, stirring constantly to 
prevent burning. Pour out onto marble slab or 
large platter which has been wiped with cheese- 
cloth wrung out of cold water. When cool add 
grated rind of 

\ orange, bit of 

Orange color paste, if convenient, and 

Few grains salt. Work with broad spatula until candy 
begins to get firm, add chopped almonds and pack 
into greased tin or between bars. Cut in cubes for 
serving. 



MENU VIII 

Creamed Eggs and Mushrooms 
with Bacon Curls 

Marmalade Biscuits 

Pineapple Salad Cooked Mayonnaise Dressing 

Butterscotch Parfait Arcadia Cakes 

Coffee 



PRELIMINARY PREPARATIONS 

Orange marmalade made at any time 

Cakes made 

Salad dressing made 

Dry ingredients and shortening for biscuits mixed 

Eggs hard cooked 

Bacon rolled ready to fry 

Butterscotch parfait up to point where egg whites and 
cream are added. These may be added and mix- 
ture frozen 4 to 6 hours in advance 

Lettuce washed 

Pineapple and nuts cut 



67 



68 FOR LUNCHEON AND SUPPER GUESTS 

MARKET ORDER 
■J pound bacon 
i^ pints cream 

I quart milk 

II eggs 

i pound butter or margarine 
•J pound fresh mushrooms 

4 cup orange marmalade 
I head lettuce 

1 can sliced pineapple 

2 ounces pistachio nuts 

5 ripe olives 

i pound brown sugar 

■| pound walnuts 

i pound coffee 

I tablespoon cocoa 

I package confectioners* sugar 

■J tablespoon corn syrup 

■J pint salad oil 



CREAMED EGGS AND MUSHROOMS WITH 
BACON CURLS 
Put 

6 eggs in top of double boiler. Cover with 

Hot water, bring to boiling point, place over boiling 
water or on back of range and let stand 6o min- 
utes. Remove shells and cut eggs in eighths 
lengthwise. Remove skins and stems from 

I pound mushroom caps and cut in slices lengthwise. 
Cover stems and skins with 



MENU VIII 69 

I J cups cold water, heat slowly to boiling point, sim- 
mer gently 20 minutes and strain. Melt 

i cup butter, add 

J cup flour mixed with 

f teaspoon salt and 

J teaspoon pepper. When smooth add 

Stock strained from mushroom skins, with enough 

Top milk or thin cream to make 3 cups. Stir until 
sauce boils. Saute mushroom caps in 

I tablespoon butter for 3 minutes. Add to sauce with 
the 

Hard cooked eggs. When thoroughly heated tiirn out 
on a platter and arrange 

Bacon curls over the top. 

4 small cooked potatoes cut in pieces or 
I cup cooked macaroni or 

I small can asparagus cut in pieces may be used in- 
stead of mushrooms. 



BACON CURLS 

Place thin strips of 

Bacon on a board and with a broad-bladed knife press 
strips out as thin as possible. Roll each slice into a 
curl and fasten with a wooden toothpick. Cook 
until crisp and delicately brown in hot 

Bacon fat deep enough to cover the curls of bacon. 
Drain on brown paper and remove toothpicks. 



70 FOR LUNCHEON AND SUPPER GUESTS 

MARMALADE BISCUITS 

Sift together 
2 cups bread flour 
5 teaspoons baking powder and 

1 teaspoon salt. With tips of fingers work in 

2 tablespoons shortening. Add 

f cup milk, stirring with a knife. Toss on a floured 
cloth or board and roll out J inch thick. Cut in 
oval shapes 6 inches long and 3 inches wide with 
round ends. Lay on tin sheet. Make ^-inch cuts 
I inch from and parallel with the ends. Put 

1 teaspoon of orange marmalade in the center. Bring 

one end of dough through hole in other end. Press 
edges together and bake in hot oven or at 450 
degrees F. for 15 minutes. Pastry may be used 
instead of baking powder biscuit dough for these 
turnovers. 

QUICK ORANGE MARMALADE 

Remove skins in quarters from 

2 oranges and 

I lemon, close to the pulp. Break up pulp and remove 
seeds. Add 

I cup water and simmer in covered saucepan for 45 
minutes. Boil rind from oranges and lemons with 

4 cups water in covered saucepan for 20 minutes. 
Drain and discard water. With sharp-edged spoon 
scrape out and discard white part of skins, leaving 
only yellow rind. With sharp knife shred yellow 
rinds just as thin as possible in pieces about i inch 
long. Simmer shredded rinds again in 



MENU VIII 71 

2 J cups water in covered saucepan for 15 minutes. 
Drain and discard water. Mix cooked pulp with 
rinds. Measure 

2 cups of mixed rind and pulp, adding water if neces- 
sary to make up this amount. Add 

3^ cups sugar and mix well. Stir constantly and 
bring to vigorous boil over hot fire. Boil hard for 
3 minutes, stirring constantly. Remove from fire, 
add 

J cup commercial pectin. Stir well. Let stand 5 
minutes only, stirring occasionally. Pour into 
glasses. 



PINEAPPLE SALAD 

Drain juice from 
I can sliced pineapple and cut fruit in |-inch cubes. 

Pile in centers of 
8 nests of lettuce leaves. Cover 
i cup pistachio nuts with 
Boiling water and boil i minute. Remove skins and 

cut in fine shreds. Sprinkle over the pineapple. 

Cut 
5 ripe olives in narrow strips and sprinkle over the 

nuts. Serve 
Cooked Mayonnaise Dressing separately. 



'J2 FOR LUNCHEON AND SUPPER GUESTS 

COOKED MAYONNAISE DRESSING 
Mix in top of double boiler 
2 tablespoons flour 
i\ teaspoons salt 
\ teaspoon paprika and 
\ teaspoon mustard. Add 
\ cup vinegar and 

2 tablespoons salad oil. Stir until smooth. Add 
J cup hot water and cook 15 minutes in double boiler, 

stirring occasionally. Cool and add 
I tg'g yolk slightly beaten, then add 
I cup oil gradually while beating constantly, and fold 

in 

1 ^%% white, beaten stiff. 

BUTTERSCOTCH PARFAIT 

Put in small saucepan 
i^ cups brown sugar 

2 tablespoons butter and 

\ cup water; stir until sugar is melted and boil with- 
out stirring to 238 degrees F. or until syrup forms 
a soft ball when tried in cold water. Pour slowly 
onto 

3 ^zg yolks well beaten, and beat until cold and thick. 

(This mixture may be made the day before and 
kept in a cool place, if desired.) Fold in 

3 ^^'g whites beaten stiff 

I teaspoon vanilla 

I J cups heavy cream beaten stiff and 

•| cup nut meats broken in pieces. Put in paper cases, 
sprinkle with nuts and place in can of ice cream 



MENU VIII 73 

freezer with waxed paper and cardboard between 
the layers. Surround can with ice and salt, allow- 
ing 2 quarts ice mixed with i quart salt, using 
more ice and salt mixture, if necessary. Leave 
4 hours or until frozen. Mixture may be frozen 
in small baking powder boxes or ice cream molds 
instead of in the paper cases. 




BUTTERSCOTCH PARFAIT 



ARCADIA CAKES 



Scald and dry a small mixing bowl, put in 

3 tablespoons butter and rub until creamy. Add 
slowly 

J cup sugar; when smooth and light add 

I egg yolk and 

3 tablespoons milk. Sift in 

f cup pastry flour and 

I teaspoon baking powder. Mix well, then add 

I tgg white beaten stiff. Bake in greased and floured 
muflin tins not more than 2 inches in diameter. 
The finished cakes should be not more than three- 
fourths of an inch thick. Remove soft centers 
from cakes, taking them out from the top ; fill cakes 
with 



74 FOR LUNCHEON AND SUPPER GUESTS 

Cocoa Butter Cream, put cakes together in pairs with 

the lining inside, cover with 
White Butter Cream and cover entire cake with thin 
Coffee Frosting. Decorate with reserved cream 

forced through a very small pastry tube of paper 

or tin. 

The butter cream may be omitted and cakes be merely 
frosted on top if preferred. 

BUTTER CREAM, COCOA AND WHITE 

Work 

i cup washed or fresh sweet butter until very light 
and creamy, add 

I cup sifted confectioners' sugar and 

•J teaspoon vanilla very gradually, and beat until very 
light. Reserve 2 tablespoons mixture for decora- 
tion. Divide remainder in two portions. To one 
portion add 

1 tablespoon dry cocoa. Whip 

4 tablespoons cream and add two-thirds of it to the 
white butter cream and fold remainder into that 
which contains the cocoa. Use as filling for cakes. 

COFFEE FROSTING 
Mix 
•J tablespoon corn syrup with 

2 tablespoons strong hot coffee; add 

ij cups sifted confectioners' sugar a tablespoon at 
a time, beating constantly and occasionally setting 
over hot water to keep it lukewarm. 



MENU VIII 75 

PERCOLATED COFFEE II 

Put in upper part of percolator coffee pot 
I cup finely ground coffee. Pour in 
3 pints boiling water and percolate about lo minutes. 

Put 
Cream and 

Sugar in the cups. Pour in the coffee and serve. 
One-half cup cream left from making the par fait 
may be diluted with -J cup milk and used for the 
coffee. 



MENU IX 

Chicken and Clam Bouillon 
with Pimiento Cream 

Chicken Terrapin Waffles Spiced Figs 
or 
/Star Chicken Salad Quick Parker House Rolls 
Little Chocolate Cakes Pineapple Smash 



PRELIMINARY PREPARATIONS ^ 

Chicken and clam bouillon made ready to reheat 

Pimientos ready to be added to cream 

Ingredients prepared for chicken terrapin or 

Salad made 

Spiced figs prepared at any time 

Dry ingredients mixed for waffles or 

Rolls baked or ready to bake 

Pineapple mixture cooked 

Cakes made 



76 



MENU IX 'JJ 

MARKET ORDER 



4 pound fowl 

2 quarts clams in shell 

I quart milk 

•J pint sour cream 

\ cup cream 

\ pound butter 

9 eggs 

I onion 

I green pepper 

4 lemons 

I carrot 

1 bunch mint 

\ pound pulled figs 
\ pound mushrooms 

2 roots celery 
I head lettuce 
Chicken stock 

I can pimientos 

4 ripe olives 

\ bottle commercial pectin 

I pound Brazil nuts 

I can grated pineapple 

I J pints ginger ale 

I pint mayonnaise dressing 

8 maraschino cherries 

\ pound chocolate 

1 yeast cake 
Color pastes 
Parsley 

2 tablespoons salad oil 
\ package gelatin 

\ pound confectioners' sugar 



78 FOR LUNCHEON AND SUPPER GUESTS 

CHICKEN AND CLAM BOUILLON WITH 
PIMIENTO CREAM 

Wash and scrub 
2 quarts soft-shell clams in shell, put in kettle with 
I cup cold water, cover and cook till shells open. 

Strain liquor through double cheesecloth. Add 

enough 
Chicken stock, well seasoned, to make i quart. Add 

more 
Seasonings if needed and serve in bouillon cups with 
Pimiento cream. Clams may be used as steamed 

clams, if desired. 




CHICKEN AND CLAM BOUILLON 



PIMIENTO CREAM 
Mix 
J cup cream 
Few grains salt and 

2 tablespoons pimiento, rubbed through a sieve. Beat 
until stiff and serve on bouillon or on any cream 
soup. 



MENU IX 79 

CHICKEN TERRAPIN 
Mash 
Yolks of 3 hard-cooked eggs, add 
5 tablespoons flour 

1 teaspoon mustard 
I J teaspoons salt 

J teaspoon white pepper and 

3 tablespoons melted butter. Add to 

2 cups scalded milk and cook until thick. Add 
Whites of 3 hard-cooked eggs, finely chopped 
1 4 cups cooked chicken or fowl cut in cubes 

I or 2 tablespoons pimiento cut in strips 

1 or 2 tablespoons green pepper cut in strips 

2 tablespoons ripe olives cut in strips, and 

Juice of I lemon. Keep hot over hot water or electric 
grill and serve in patty shells (page 89) reheated 
in the oven, or on toast. Serve with 

Spiced figs. 



BOILED FOWL 
Clean a 

4 pound fowl and cook slowly for ij hours, or until 
tender, in 

1 quart boiling water with 
6 slices carrot 

2 stalks celery 
2 slices onion 
Sprig of parsley 

2 teaspoons salt and 

■J teaspoon pepper. Cool in the stock. 



8o FOR LUNCHEON AND SUPPER GUESTS 

Fowl cooked in pressure cooker under 20 pounds 

pressure will become tender in from 30 to 40 

minutes. 
Fowl, if nearly covered with boiling water and boiled 

5 minutes, will become tender if cooked in fireless 

cooker for 5 or 6 hours. 

SPICED FIGS 
Wash 
•J pound pulled figs, and soak i hour in 
Cold water to cover. Drain, put in saucepan with 
I cup vinegar and 

I J cups sugar. Put in a cheesecloth bag 
I tablespoon whole cloves and a 

12-inch stick of cinnamon broken in pieces, and cook 
all for 50 minutes or until figs are tender. 

SPICED JELLY 

Put in saucepan 
I cup syrup strained from spiced figs or other spiced 

or sweet pickled fruit. Bring to boiling point, add 
i cup commercial pectin, boil ^ minute and turn into 

glasses or individual molds. 

WAFFLES 

Sift together 
I J cups pastry flour 
-| teaspoon salt 
I teaspoon sugar 
J teaspoon soda; add slowly 



MENU IX 8l 

ij cups sour cream or rich sour milk or a mixture of 

the two, and 
3 ^SS yolks, well beaten. Fold in 
3 egg whites, beaten stiff. Use i large spoonful of 

mixture for each waffle. Cook on hot waffle iron. 

An aluminum electric waffle iron should not be 

greased. An iron one should be well greased. 

STAR CHICKEN SALAD 

Mix together 

1 cup white meat of cooked chicken or fowl cut in 

dice 

3 whites hard-cooked eggs cut in dice, and marinate 

with 

2 tablespoons salad oil 
I tablespoon vinegar 

I teaspoon salt and 

4 teaspoon pepper. Cook 

I cup peeled white mushroom caps in 

White stock until tender, then drain, chill and cut in 
small pieces. Add 

I cup celery cut lengthwise and crosswise in small 
pieces and 

I cup shelled Brazil nuts, peeled and cut in small 
pieces. Soak 

I tablespoon gelatin in 

i cup cold water, dissolve over hot water and add 
slowly to 

I cup mayonnaise dressing. Mix with other ingre- 
dients and pack in star-shaped mold. Chill, turn 
out on bed of 



82 FOR LUNCHEON AND SUPPER GUESTS 

Lettuce leaves. Fill center and cover outside with 

Mayonnaise dressing and sprinkle with 

3 yolks hard-cooked eggs rubbed through strainer. 

The stock in which mushrooms are cooked may be 
used in Chicken and Clam Bouillon or in a sauce 
for another meal. 



QUICK PARKER HOUSE ROLLS 

Sift together 
2| cups bread flour 
I tablespoon sugar and 

1 teaspoon salt. With tips of fingers work in 

2 tablespoons shortening. Add 
I yeast cake dissolved in 

-o cup lukewarm water and 

■J cup milk. Beat well, let rise, turn out on floured 
cloth or board and roll lightly ^ inch thick. Shape 
in long ovals, dip lower half in 

Melted butter, fold double, buttered side up, and place 
in pans close together. Let rise and bake in hot 
oven ID minutes at 425 degrees F. and 10 minutes 
at 400 degrees F. Brush with melted butter just 
before removing from oven. 



MENU IX 83 

LITTLE CHOCOLATE CAKES 

Put in double boiler 
2 squares chocolate, broken in small pieces 

1 cup milk and 

2 egg yolks. Cook, stirring constantly until thick and 

smooth. Remove from fire and add 

1 cup sugar and 

3 tablespoons butter and 

I J cups bread flour, alternately with 

^ cup milk in which 

•| teaspoon soda is dissolved. Beat well and fold in 

2 egg whites beaten stiff and 

"I teaspoon vanilla. Pour into greased individual tins 
and bake 15 minutes at 450 degrees F. Cover with 
Cream frosting in different colors. 

CREAM FROSTING 
Beat 

1 egg white until stiff, add 

2 teaspoons cream 

J teaspoon vanilla and, slowly, 

f cup confectioners' sugar, and more if needed to 
make of right consistency to spread. Divide into 
several portions, and color with a bit of 

Color paste, pale yellow, pink, green, or lavender. 



84 



FOR LUNCHEON AND SUPPER GUESTS 



PINEAPPLE SMASH 

Boil together for lo minutes 
2 cups water and 
I cup sugar. Add 
I pint can grated pineapple and 
Juice of 3 lemons. To i cup of mixture add 
i cup ice water and freeze until firm. Cool remainder 

and strain over block of ice. Add just before 

serving 
ij pints ginger ale and serve in tall glasses with a 
Ball of the pineapple sherbet in each glass. Garnish 

with sprigs of 
Mint and 
Maraschino cherries. 




PINEAPPLE SMASH 



MENU X 

Cream o£ Mushroom Soup 

Tuna Fish a la King in Patty Cases 

Cabbage and Carrot Salad 

Thousand Island French Dressing 

Bran Muffins 

Maple Charlotte with Maple Pecan Sauce 

and Sponge Cake 

Coffee with Honey and Whipped Cream 



PRELIMINARY PREPARATIONS 

Sponge cake made 

Maple charlotte made 

Salad dressing made except for the addition of cream 

Dry ingredients and shortening mixed for bran muffins 

Peppers cooked 

Tuna fish flaked 

Cabbage shredded 

Ingredients measured for tuna fish a la king 

Patty cases made and baked. 

85 



86 FOR LUNCHEON AND SUPPER GUESTS 

MARKET ORDER 

I pound can tuna fish 

I quart milk 

I pint cream 

I pound butter 

5 eggs 

I onion 

I lemon 

I apple 

I pound fresh mushrooms 

I small cabbage 

I carrot 

I head lettuce 

I large green pepper 

4j cups chicken stock or 

5 chicken bouillon cubes 

I pimiento 

1 cup bran 

i cup chili sauce 
I J cups maple syrup 
J pound shelled pecans 
i pound coffee 
i pint honey 
i cup salad oil 

2 ounces Graham flour 

3 ounces seedless raisins 
I package gelatin 



MENU X 87 

CREAM OF MUSHROOM SOUP 

Chop 
Stems from | pound mushrooms, add 
Skins from mushrooms 

1 slice onion and 

3 cups chicken stock or 3 cups water in which carrots 

have been cooked, or 3 cups hot water in which 3 
chicken bouillon cubes have been dissolved. Sim- 
mer 20 minutes and strain. Melt 

4 tablespoons butter or margarine, add 
4 tablespoons flour mixed with 

I J teaspoons salt and 

J teaspoon pepper. Add the strained stock and stir 
until soup boils. Add 

2 cups scalded milk, and when soup again boils, serve 

in bouillon cups. 

This may be served at another meal if preferred. 

TUNA FISH A LA KING IN PATTY CASES 

Cook 
I large green pepper 2 minutes in boiling salted water 

to which has been added 
i teaspoon soda. Drain and cut in strips. Cook 5 

minutes in 
I J tablespoons butter; remove pepper and to butter 

" add 
I tablespoon cornstarch and 
I tablespoon flour; then add 
f cup highly seasoned chicken stock and 
i cup cream. Stir until sauce boils, add the peppers 



88 FOR LUNCHEON AND SUPPER GUESTS 

I pound can tuna fish separated in flakes 

1 pimiento cut in strips 
Salt to taste and 

Few drops onion juice. Peel 

i pound mushroom caps, saute in 

2 tablespoons butter, and add to tuna fish. Serve 

from the chafing dish or in 
Patty cases. Two cups cooked chicken, cut in strips, 
or two cups crab meat may be used instead of tuna 
fish. 




TUNA FISH A LA KING 

PUFF PASTE 
Wash 
I cup butter, shape in circular piece, reserve i table- 
spoon, and put remainder in pan between two pans 
of ice. Work the reserved butter into 
I J cups bread flour, mix to a dough with 
f cup ice water, knead 5 minutes, cover and let stand 
5 minutes. Pat and roll J inch thick, keeping cor- 
ners square. Place butter in center of one side 
of pastry, fold other side over butter, fold one end 
over butter, other end under butter, pressing edges 
together. Turn J way round, pat, lift, roll J inch 



MENU X 89 

thick, fold in 3 layers and turn; Repeat 4 times, 
chilling between pans of ice when necessary, and 
folding the last time in 4 layers. Chill, roll out, 
shape, chill again and bake in hot oven, reducing 
heat after pastry has risen. 

PATTY CASES 

After puff paste has been rolled 5 times and chilled, 
roll to J inch thickness, shape with patty cutter, 
cut halfway through with a small cutter, chill 
again, and bake in oven at 550 degrees F. at first, 
reducing heat after 5 or 8 minutes to 425 degrees F., 
and turning often that patties may rise evenly. 

CABBAGE AND CARROT SALAD 
Mix 
2 cups shredded cabbage with 
^ cup grated carrot and 

1 apple cut in dice. Serve in nests of 
Lettuce or cabbage leaves with 
Thousand Island French Dressing. 

THOUSAND ISLAND FRENCH DRESSING 

Put in small jar 
I J teaspoons salt 
i teaspoon pepper 
Few grains cayenne 
•| cup salad oil 

2 tablespoons vinegar 
J cup chili sauce 

i teaspoon table sauce. Just before serving add 
i cup cream beaten stiff, and shake thoroughly. 



go FOR LUNCHEON AND SUPPER GUESTS 

BRAN MUFFINS 
Beat 

1 egg until light, add 

2 tablespoons molasses or sugar 
I cup milk 

1 cup bran 

J cup Graham flour or entire wheat flour 
J teaspoon salt 

2 teaspoons baking powder and 

i cup seedless raisins. Mix well and bake in greased 
and floured muflin pans 20 minutes at 450 degrees 
F. 



MAPLE CHARLOTTE WITH MAPLE PECAN 
SAUCE AND SPONGE CAKE 

MAPLE CHARLOTTE 
Soak 

1 tablespoon gelatin in 

2 tablespoons cold water. Boil 

1 cup maple syrup until it spins a thread. Add gela- 

tin and stir until dissolved. Pour slowly onto 

2 egg whites, beaten stiff. Put in a cool place and 

when it begins to stiffen fold in 
f cup heavy cream beaten stiff. Add 
i cup pecan nut meats broken in pieces. Fill center 

of sponge cake box with charlotte mixture and 

serve with maple pecan sauce. 



MENU X 



91 




MAPLE CHARLOTTE 

MAPLE PECAN SAUCE 

Boil 
f cup maple syrup and 
2 tablespoons butter to 232 degrees F. or until syrup 

forms a very soft ball when tried in cold water. 

Remove from fire, and add slowly 
J cup cream. Keep hot over hot water until ready to 

serve, then add 
J cup pecan nut meats. 



MARY ANN SPONGE CAKE 

Beat 
2 egg whites until stiff and dry, and add 
i cup sugar slowly while beating. Beat 
2 egg yolks, add 
J cup sugar 

1 teaspoon vinegar and 

2 teaspoons water and beat until light. Combine mix- 

tures, and fold in gently 



92 FOR LUNCHEON AND SUPPER GUESTS 

■J cup pastry flour sifted with 

J teaspoon baking powder. Cream 

I tablespoon lard with 

I tablespoon flour and spread inside of rim of Mary 
Ann cake pan. Cover center with greased paper. 
Put in cake mixture. Bake at 345 degrees F. for 
30 minutes. Remove carefully from pan, remove 
paper and fill with maple charlotte or whipped 
cream. 

If a Mary Ann cake pan is not available, bake twice 
this mixture in a bread pan or deep round cake 
pan. Cool and remove center leaving a box. 

COFFEE WITH HONEY AND 
WHIPPED CREAM 
Tie 
I cup ground coffee very loosely in small cheesecloth 

bag. Put into coffee pot with 
6 cups cold water and 

Several egg shells. Let stand I hour. Bring to boil- 
ing point and boil 5 minutes. Add 
J cup cold water and let stand 3 minutes. Serve 

coffee with 
Honey to sweeten instead of sugar, and 
Cream whipped. 



INDEX 



Anchovy Canape, 60 

Apple Ball Cocktail, 42 

Apple Sauce, 43 

Apples, Rose en Surprise, 33 

Apricots with Cream and Nut 

Brittle, 28 
Arcadia Cakes, 73 

Bacon and Cheese Sandwich, 

Open, 17 
Bacon Curls, 69 
Bacon Salad, 36 
Beverages 

Chocolate Caramel Milk 
Shake, 57 

Chocolate Float, 64 

Coffee with Honey and 
Whipped Cream, 92 

Iced Coffee with Vanilla, 23 

Iced Tea with Ginger Ale, 
48 

Percolated Coffee I, 57 

Percolated Coffee II, 75 

Pineapple Smash, 84 

South American Chocolate, 
39 

Tea with Candied Mint 
Leaves, 13 

Tea with Spiced Syrup, 30 
Biscuit Shapes, 20 
Biscuits 

Butterscotch, 62 

Egg, 20 

Orange, 46 

Marmalade, 70 
Boiled Fowl, 79 
Boiled Orange Frosting, 22 
Bouillon, Chicken and Clam, 78 
Bran Muffins, 90 
Brittle, Nut, 29 
Butter Cream, 74 
Butterscotch Biscuits, 62 
Butterscotch Parfait, 72 



Cabbage and Carrot Salad, 89 
Cake 

Cream Caramel Layer, 56 

Mary Ann Sponge, 91 

Orange Layer, 21 
Cakes 

Arcadia, 73 

Cocoanut, 65 

Fig Marguerites, 12 

Ginger Puffs, 29 

Little Chocolate, 83 
Cake Fillings 

Orange Cream, 22 

Butter Cream, 74 
Canape, Anchovy, 60 
Candied Mint Leaves, 13 
Caramel Frosting, Chocolate, 57 
Caramel Cream Layer Cake, 

56 
Carrot Salad, Cabbage and, 89 
Cases, Timbale, 35 
Celery Cheese Toast, 44 
Celery Sandwich, Stuffed, 62 
Celery Sauce, 44 
Charlotte, Maple, 90 
Cheese and Bacon Sandwich, 

Open, 17 
Cheese Toast, Celery, 44 
Cheese, Crackers and, 56 
Cheese Dressing, 10 
Cheese Frosting, 30 
Chicken and Clam Bouillon, 78 
Chicken Salad, Star, 81 
Chicken Terrapin, 79 
Chili Sauce, 1921, 46 
Chocolate Cakes, Little, 83 
Chocolate Caramel Frosting, 57 
Chocolate Caramel Milk Shake, 

57 
Chocolate Caramel Syrup, 56 
Chocolate Float, 64 
Chocolate, Frozen, 65 
Chocolate, South American, 39 



93 



94 



INDEX 



Chocolate Syrup, 64 

Chop Suey, 53 

Chow Mein, 52 

Clam Bouillon, Chicken and, 78 

Club Sandwich with Sweet- 
breads, T."] 

Cocktail, Apple Ball, 42 

Cocoanut Cakes, 65 

Cocoa Ice-cream, 11 

Coffee Frosting, 74 

Coffee, Iced with Vanilla, 2^ 

Coffee, Percolated I, 57 

Coffee, Percolated II, 75 

Coffee with Honey and 

Whipped Cream, (^2 

Condensed Milk Salad Dress- 
ing, 64 

Consomme, Tomato with 
Pearls, 26 

Cooked Mayonnaise Dressing, 

Cookies, Sour Cream Drop, 38 

Corn Meal Rolls, 35 

Crabmeat and Tomato Jelly 

Salad, 18 
Crackers and Cheese, 56 
Cream Caramel Layer Cake, 56 
Cream Dressing, 36 
Cream Frosting, 83 
Cream of Mushroom Soup, 87 
Cream Muffins, 26 
Cream, Pimiento, 78 
Creamed Eggs and Mushrooms 

with Bacon Curls, 68 
Cucumber Rings, Ripe Pickled, 

28 
Currant or Grape Jelly, 9 

Desserts, Cold 

Apricots with Cream and 
Nut Brittle, 28 

Maple Charlotte, 90 
Drop Cookies, Sour Cream, 38 

Egg Biscuits, 20 
Eggs and Mushrooms with 
Bacon Curls, Creamed, 68 



Fig Marguerites, 12 
Figs, Spiced, 80 
Fish 

Crabmeat and Tomato Jelly 
Salad, 18 

Mock Lobster a la New- 
burg, 34 

Sauted Oysters, 43 

Shellfish a la Queen, 61 

Tuna Fish a la King, 87 
Fowl, Boiled, 79 
Fried Noodles, 53 
Frosting 

Boiled Orange, 22 

Chocolate Caramel, 57 

Cream, 83 

Cheese, 30 

Coffee, 74 

Marshmallow, 13 
Frozen Chocolate, 65 
Fruit 

Apple Ball Cocktail, 42 

Apple Sauce, 43 

Fruit Cup, 7 

Grapefruit Baskets with 
Mints, 16 
Fruit Cup, 7 
Fruit Salad, Frozen, 55 
Fudge, Orange Opera, (i6 

Ginger Puffs, 29 

Grapefruit Baskets with Mints, 

16 
Grapefruit Salad, Orange and, 

Grape or Currant Jelly, 9 

Ham, Hot Sandwiches, 8 
Hot Dishes 

Bacon Curls, 69 

Boiled Fowl, 79 

Celery Cheese Toast, 44 

Chicken Terrapin, 79 

Chop Suey, 53 

Chow Mein, 52 

Club Sandwich, 2y 

Creamed Eggs and Mush- 
rooms, 69 



INDEX 



95 



Mock Lobster a la New- 
burg, 34 
Shellfish a la Queen, 6i 
Tuna Fish a la King, 87 
Hot Ham Sandwiches, 8 

Ice-creams and Ices 

Butterscotch Parfait, ^2 
Cocoa Ice-cream, 11 
Frozen Chocolate, 65 
Orange Mousse, 37 
Pineapple Smash, 84 
Iced Coffee with Vanilla, 2Z 
Iced Tea with Ginger Ale, 48 

Jam, Pepper, 54 
Jelly 

Grape or Currant, 9 

Spiced, 80 

Tomato, 19 

Lemon Slices, Sugared, 49 
Lettuce with Russian Dress- 
ing, 45 
Lobster, Mock a la Newburg, 

34 
(See Shellfish a la Queen), 

Maple Charlotte, 90 
Maple Pecan Sauce, 91 
Marguerites, Fig, 12 
Market Orders, 6, 15, 25, 32, 

41, SO, 59, 68, ^^, 86 
Marmalade Biscuits, 70 
Marmalade, Quick Orange, 70 
Marshmallow Frosting, 13 
Mary Ann Sponge Cake, 91 
Mayonnaise Dressing, 19 
Mayonnaise Dressing, Cooked, 

72 
Menus, I, 5; II, 14; III, 24; 
IV, 31; V, 40; VI, 50; 
VII, 58; VIII, (>T, IX, 
1^', X, 85 
Meringue, 48 

Milk Shake, Chocolate Cara- 
mel, 57 



Mint Leaves, Candied, 13 
Mixed Sweet Pickles, 17 
Mock Lobster a la Newburg, 

34 
Molasses Pie, 47 
Mousse, Orange, 37 
Muffins 

Bran, 90 
Cream, 2(i 
Mushrooms, Creamed Eggs 

and, 68 
Mushroom Soup, Cream of, 87 

Newburg, Mock Lobster, 34 
Noodles, Fried, 53 
Nut Brittle, 29 

Orange Biscuits, 46 

Orange Cream Filling, 22 

Orange Frosting, Boiled, 22 

Orange and Grapefruit Salad, 

Orange Layer Cake, 21 
Orange Marmalade, Quick, 70 
Orange Mousse, Z7 
Orange Opera Fudge, 66 
Oysters, Sauted, 43 

(See Shellfish a la Queen) 

Parfait, Butterscotch, ■72 
Parker House Rolls, Quick, 82 
Pastry 

Plain, 47 

Puff, 88 
Patty Cases, 89 
Pepper Jam, 54 
Pepper Jam Sandwiches, 54 
Percolated Coffee, I, 57 
Percolated Coffee, II, 75 
Pickles 

Chili Sauce, 1921, 46 

Ripe Cucumber Rings, 28 

Spiced Figs, 80 

Mixed Sweet, 17 
Pie, Molasses, 47 
Pimiento Cream, 78 
Pineapple Salad, 71 



96 



INDEX 



Pineapple Smash, 84 
Potato and Egg Salad, 36 
Preliminary Preparations, 5, 

14, 24, 31, 40, 50, 58, 

(>7, 7^, 85 
Puff Paste, 88 
Puffs, Ginger, 29 

Quick Orange Marmalade, 70 
Quick Parker House Rolls, 82 

Rolls 

Corn Meal, 35 

Quick Parker House, 82 
Rose Apples en Surprise, ^z 
Russian Dressing, 45 

Salad 

Bacon, ^6 

Cabbage and Carrot, 89 

Crabmeat and Tomato Jelly, 
18 

Frozen Fruit, 55 

Lettuce with Russian 
Dressing, 45 

Orange and Grapefruit, 63 

Pineapple, 71 

Potato and Egg, 36 

Star Chicken, 81 

Tomato, 10 
Salad Dressings 

Cheese, 10 

Cooked Mayonnaise, 72 

Condensed Milk, 64 

Cream, z^ 

Mayonnaise, 19 

Russian, 45 

Thousand Island, 45 

Thousand Island French, 89 
Sandwiches 

Cheese and Bacon, Open, 

17 
Club with Sweetbreads, 27 
Hot Ham, 8 
Pepper Jam, 54 
Stuffed Celery, 62 



Sauce, Apple, 43 

Celery, 44 

Chili, 46 

Maple Pecan, 91 
Sauted Oysters, 43 
Scallops 

(See Shellfish a la Queen) 
Shellfish a la Queen, 61 
Sponge Cake, Marj^ Ann, 91 
Soups 

Chicken and Clam Bouil- 
lon, 78 

Cream of Mushroom, 87 

Tomato Consomme with 
Pearls, 26 
Sour Cream Drop Cookies, 38 
South American Chocolate, 39 
Spiced Figs, 80 
Spiced Jelly, 80 
Spiced Syrup for Tea, 30 
Sugared Lemon Slices, 49 
Sweetbreads, Club Sandwich, 

27 
Sweet Pickles, Mixed, 17 
Syrup 

Chocolate, 64 

Chocolate Caramel, 57 

Spiced for Tea, 30 



Tea, Iced with Ginger Ale, 48 
Tea with Candied Mint Leaves, 

13 
Tea with Spiced Syrup, 30 
Thousand Island Dressing, 45 
Thousand Island French 

Dressing, 89 
Timbale Cases, 35 
Toast, Celery Cheese, 44 
Tomato Consomme with 

Pearls, 26 
Tomato Jelly, 19 
Tomato Salad, 10 
Tuna Fish a la King, 87 



Waffles, ^O 



